By Judyrae Kruse Herald Columnist
Making a from-scratch, classic lemon meringue pie is a piece of cake. So to speak, more or less. Unless, oh woe, your good old tried-and-true meringue how-to is not to be found. Nowhere, not anywhere.
So Doris Hoblitt of Edmonds has been stalled until today. Happily, three Forum cooks have jumped to the recipe rescue, so we’ll start with one identical recipe, shared by two of them.
Alderwood Manor Forum helper Kandace Aksnes tells us, “Ms. Hoblitt requested an Argo meringue recipe, and the Argo website is www.argostarch.com. Since not everyone in my universe is connected to the web, I’ve sent along Argo’s recipe for traditional lemon meringue pie.”
And Kathy Vandergon Firnstahl of Mountain Tree Farm Home in Arlington writes, “Here’s the recipe from my aging box of Argo for lemon meringue pie. Perhaps this is what Doris Hoblitt is wishing for. I kept the box for the artwork.”
Kathy also mentions her family has an interesting corn background.
“My fourth daughter Joanie Kay married into the Dutch Koorn (pronounced corn) family, and my 91-year-old mother is named Cornelia. We also have a corn collection that’s been in the family since I was born in 1947.”
Argo traditional lemon meringue pie
1 cup sugar
1/4 cup cornstarch
11/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter or margarine
1 baked (9 inch) pie crust
3 egg whites
1/3 cup sugar
1 teaspoon cornstarch
Preheat oven to 350 degrees. Combine the 1 cup sugar and 1/4 cup cornstarch in a medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
Bring to boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter or margarine.
Spoon hot filling into crust.
Beat egg whites in a small bowl with mixer at high speed until foamy. Mix the remaining 1/3 cup sugar with the remaining 1 teaspoon cornstarch and gradually beat into egg whites. Continue beating until stiff peaks form.
Spread meringue evenly over the hot filling, sealing to the edge of the crust.
Bake 15 to 20 minutes or until meringue is golden. Cool on wire rack at room temperature for 30 minutes, then refrigerate for 3 hours before serving.
Makes 8 servings.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to email@example.com.